Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Savor the comforting flavors of a classic chicken pot pie reimagined for a lighter, cleaner meal. Tender chicken breast mingles with earthy root vegetables in a flavorful, creamy sauce, all bound together by a whisper of whole wheat flour to deliver hearty satisfaction without weighing you down.

Try 7 days free, then $12.99 / mo.

NUTRITION

437kcal
Protein
43.9g
Fat
9.7g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 cup diced Turnip

1/2 cup Low-Fat Milk

2 tbsp Light Cream

1 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt and pepper.

  • 3

    Sauté the chicken until lightly browned and nearly cooked through.

  • 4

    Chop the carrot, parsnip, and turnip into small, uniform pieces.

  • 5

    Add the chopped root vegetables to the skillet with the chicken and stir for 2-3 minutes.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients.

  • 7

    Slowly pour in the low-sodium chicken broth and low-fat milk, stirring continuously to avoid lumps.

  • 8

    Let the mixture simmer for about 5 minutes until the sauce thickens.

  • 9

    Stir in the light cream and adjust seasoning with salt and pepper as needed.

  • 10

    Allow the pot pie filling to cook for an additional 2 minutes, then serve hot.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Savor the comforting flavors of a classic chicken pot pie reimagined for a lighter, cleaner meal. Tender chicken breast mingles with earthy root vegetables in a flavorful, creamy sauce, all bound together by a whisper of whole wheat flour to deliver hearty satisfaction without weighing you down.

NUTRITION

437kcal
Protein
43.9g
Fat
9.7g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 cup diced Turnip

1/2 cup Low-Fat Milk

2 tbsp Light Cream

1 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt and pepper.

  • 3

    Sauté the chicken until lightly browned and nearly cooked through.

  • 4

    Chop the carrot, parsnip, and turnip into small, uniform pieces.

  • 5

    Add the chopped root vegetables to the skillet with the chicken and stir for 2-3 minutes.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients.

  • 7

    Slowly pour in the low-sodium chicken broth and low-fat milk, stirring continuously to avoid lumps.

  • 8

    Let the mixture simmer for about 5 minutes until the sauce thickens.

  • 9

    Stir in the light cream and adjust seasoning with salt and pepper as needed.

  • 10

    Allow the pot pie filling to cook for an additional 2 minutes, then serve hot.